[Sca-cooks] 'Tis the Season (for produce, not sillies)
danqualman at gmail.com
Thu Aug 3 21:19:04 PDT 2006
I don't know because the jam never lasted season to season. But I would not
do paraffin as it never really seals. It always has a small ring of mold on
it. The sealing lids cost a little and give me peace of mind .
Dan in Auburn
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of grizly
Sent: Thursday, August 03, 2006 8:35 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] 'Tis the Season (for produce, not sillies)
Sliced lemon is a great idea. I have made fig jam, but stopped because it
too much of Fig Newtons. Not my favorite of cookies. But lemon would add a
cut the sweetness. Thank you!
By the way, I never can my jams. I put them in sterilized jars and seal
them shut with
a thick layer of melted parafin.
Huette> > > > > >
What's your shelf life for the wax-sealed ones? I remeber my grandmother
did the same with her plum jellies.
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